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What meals are you preparing after all the Christmas festivities?

  • b

I have a hard time being inspired after eating so much wonderful food during the Christmas holidays. It is time however, to slow down and be more careful about what we eat. What is everyone preparing this week to eat more healthy but also tasty meals this week?

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  1. green veg at every dinner, although I try to do that anyway...

    Jan 1, the Batali Sicilain Lifeguard Calamari (easy to Google - delicious if you like spicy red sacue and super easy if you have access to frozen raw calamari rings) over Israeli couscous with a side of spinach wilted with garlic

    Jan 2, tofu/baby bok choy/shitake braise

    Jan 3, wild salmon in a black bean-ginger sauce with thai basil and tons of spinach, over fried Hong Kong noodles

    1 Reply
    1. re: pitu

      Very similar to ours! I ODed on puff pastry and roasts at Christmas.

      Dec 30: sushi

      Dec 31: Thai green curry with seitan

      Jan 1: chicken yakitori (brought to NYE party), Vietnamese-style cold noodle (for long life) salad with red peppers, mint, and bean sprouts

      Jan 2: gigli with leeks, shitakes, olive oil, and a little pecorino romano

    2. The DF's favorite thing to say after seeing our families and eating like we're about to be stranded in the desert is:

      "time for a gallon of water and a head of lettuce."

      2 Replies
      1. re: julietg

        After a time of excess, my mother, may she rest in peace, always said, "Just give me beaten eggwhite on a lettuce leaf, please."

        1. re: cristina

          My husband likes to say, "how about a bowl of steam."

      2. Whole-wheat penne with tomatoes, red pepper flakes, kalamata olives, tons of shaved parmesan

        Tuna melts

        Whole-wheat penne with artichokes, olives and feta

        tonight: tortilla espanola, grapes rolled in blue cheese and walnuts

        1. We're still eating holiday foods and will be for at least this week. Yesterday was mushroom risotto and pumpkin with yogurt-garlic sauce. Tonight is lobster fra diavolo and wilted spinach salad. Tomorrow will be leg of lamb. Friday is leftover paella. I also have the makings of dan-dan noodles which we will eat some time this week. We'll have salad and vegetables which we eat just about every day.

          1. spring rolls with carrot, scallion, snowpeas, rice noodles, cilantro and mint with a peanut-hoisin sauce.

            vegetable fried rice with ginger, water chestnuts, bamboo shoots, onions and scallions.

            potato and pinto bean enchiladas

            and tonight, fresh asparagus soup and garlic-encrusted baguette.

            1. Tonight I've marinaded some chicken breasts in balsamic vinaigrette dressing, then will grill over charcoal fire.

              We'll serve sliced warm over nice salad with a side of warm bread.

              I don't know how health that is, but my body is craving it after all the holiday gorging...

              1. Last night we had pork cutlets that I marinated in a dry rub of salt, pepper and smoked paprika along with brocolli (for him) and brocolli rabe (for me)--huge heaping servings of vegies.
                Tonight I'm roasting chicken breasts (bone in), plus a mix of cauliflower, brussels sprouts, red peppers, zucchini and garlic. Will have with a salad.
                Tomorrow it'll probably be a steak and salad--some friends are coming over.
                Frankly, I can't face another rich meal at the moment...

                1. I'm feeling overloaded on rich food and sweets. A couple days ago, I made a wild rice salad with wild rice pieces (essentially broken wild rice), white basmati rice, toasted hazelnuts, dried cranberries, chopped raw fennel, minced shallots, and chopped red pepper in a champagne Dijon vinaigrette. I've been munching it for a few days and feeling healthier. :-)

                  1 Reply
                  1. re: celeste

                    Too bad we always seem to over indulge at this time of the year. It is great at the time but do we ever pay for it in the days that follow. Lots of good suggestions here for eating lighter fare. Thanks everyone for some great ideas.

                  2. Soft beef tacos with more salad than beef, lettuce, tomato, scallion, cheese, sour cream and cilantro with salsa

                    Tonight left over turkey (from the freezer) spaghetti sauce with angel hair pasta, salad

                    Tomorrow something with a head of cauliflower & ground turkey - could use some inspiration.

                    1. Well, got back on the low carb/high protein diet but throwing in all sorts of fun stuff from Trader Joe's. (frozen veggies with balsamic butter, yogurts, their whole wheat bread...) Having Mom's leftover baked goodies in extreme moderation. (the rum balls, cookies, banana bread...oh, the gluttony!:))

                      1. I just sent the last of the cookies to work with my husband. Had to get them out of the house because I work at home and have zero self-control...
                        Ground turkey and cauliflower? I'd make a curry--maybe toss the cauliflower with some onion, garlic, oil and curry powder then roast it so it gets fully flavored, then saute the turkey with more of the same and blend?
                        Or make turkey burgers (I always add some chopped onion, grated carrot and zucchini for a little more moisture) and roast the cauliflower with herbs?

                        1. I felt the need to go back to basics last weekend and made a huge batch of spag. sauce Saturday, and Beef Stew with a ton of veg. Sunday.

                          1. I've noticed lately that I zero in on the veggies first before I even try the meat protein on the plate. Really enjoying the crucifers, broccoli, cauiflower, romanesco, etc. Just a light dusting of parm is seasoning enough for me.

                            Trying to do a little better on the food combining. No more coffee at b'fast. Enjoying it as a beverage well between meals.
                            Not mixing fat/carb together. (well, every once in a while!) Hard to digest. Eating more simply as we were when hubby was on his IBS diet during radiation treatments. Glad to be back with the crucifers, though. And onions and garlic, though in moderation.

                            1. I've been making lots of filling and comforting soup with little or no meat -- potato leek, french onion, spinach and lentil. Last night I made the rice and smothered cabbage soup from Marcella Hazan's "Essentials" -- nothing in it but the smothered cabbage from the recipe, arborio rice, and good beef broth. The soup and a slice of bruschetta with some new olive oil made for a perfect meal.

                              1. Harissa-marinated roasted chicken breast with grilled vegetables yesterday. Today, roasted tomato soup with a side salad. Mussels on the weekend, maybe salmon. Can't really think about having another roast beef, ham, turkey or goose for a long while!

                                3 Replies
                                1. re: AmandaEd

                                  I just picked up a jar of harissa. Do you marinate the chicken w/ that alone, or anything else?

                                  1. re: sljones

                                    Whoa - a harissa marinade without other ingredients will have steam coming out of your ears! Use it as a flavoring ingredient for your marinade (could simply be with olive oil). Commercially prepared harissas vary greatly in heat level and other flavor components, so suggest you mix a bit with olive oil and taste before using in a recipe. You could, of course, make your own.

                                    1. re: sljones

                                      We love heat, so I rubbed 5 chicken breasts with about 1 tbsp of harissa and then used my spray pump to spray each breast with a bit of evoo. We loved it. The vegetables calmed the heat. But I agree with picawicca - if you don't like heat, mix it with yogourt or olive oil. But man, is it delicious!

                                  2. Tuna sandwiches with soup

                                    Chicken and Rice Bake with steamed broccoli

                                    Lots of fruits and veggies! And WATER.

                                    1. I agree, too much holiday excess means going meatless for abit.

                                      My go-to dish is Angry Red Lentil Soup (angry from the chipotle chilis I mince in) and couscous made with vegetable broth.

                                      2 Replies
                                      1. re: Rocknrope

                                        Another lentil maker here. I made this batch very wet (had to try out my new immersion blender!), Indian-style (mustard seed, coriander, cumin, curry powder, and a shot of pureed, fried chipotle in adobo. Not exactly Indian, I know, but I love the smoky heat!) and served it over basmati rice.

                                        There will be a lot of beans and veg in my future. Water, too. :)

                                        1. re: venera

                                          Definitely lentils. Mr. K does a Middle Eastern-ish pilaf with red lentils and rice w/ coriander, cumin, allspice along with tzatziki, chopped tomatoes and carrot salad. We also had a big Chinese Chicken Salad -- nice and clean!

                                      2. Yesterday it was black bean tostadas: slow cooked organic black beans made with 4 strips chopped browned bacon, onion, garlic, chipotle & cumin. Served over oven crisped stone ground corn tortillas with shredded vermont cheddar, shredded lettuce, chopped tomatoes, chopped avocado, sour cream & salsa (easy on the cheese & sour cream, generous amounts of vegs).

                                        Today: Mushroom potato soup (with added flavors of onion, celery, & finely dice carrots--& milk) with homeade whole wheat bread--a very light bread recipe made with lowfat cottage cheese & an egg--only 2 cups of flour & it rises hugely.

                                        And lots of water. Tomorrow will be butternut squash soup.

                                        2 Replies
                                        1. re: Babette

                                          How did you crisp the tortillas for the tostadas? They sound great. I think I'll have for dinner tomorrow.

                                          1. re: JennyHunter

                                            I just line them up on the oven shelf & bake until they are crisp--no fat & no fuss. Probably around 300 degrees, or maybe 275, so they get crunchy but don't burn. (I have a 1920's Chambers stove with no internal thermometer at the moment--the themostat on the side is irrelevant).

                                            This works pretty well with the stone ground (I think organic) ones from TJ's--these were from Wild Oats and also good. TJ's has some mini corn tortillas which aren't nearly as good.

                                            I have found that doing it this way the crisp tortilla can be hard to cut on the plate after the beans, etc. are on top. I get around this by putting them on the plate & leaning on them with my impeccably clean palm to break up--I usually use 2 per plate, 3 for someone really hungry, 1 when I'm going lean.

                                        2. We're veggies, so...

                                          Sun- Red lentil soup with tons of spinach and sweet potatoes

                                          Mon- Homemade tomato and pesto soup with toasted cheese sandwiches on garlic focaccia

                                          Tues- Asparagus stir fry over brown rice with egg rolls (okay, not so light)

                                          Wed- Shallot and gorgonzola pizza on whole wheat crust
                                          w/ salad

                                          Thurs- Butternut/swt potato soup with spinach salad, apple cider vinaigrette

                                          Though after the holidays, think I'd be happy to eat just broccoli and brown rice... but not sure how the fam would feel about that.

                                          2 Replies
                                          1. re: happybellynh

                                            i would love some of your recipes happy! i am also a veg and looking for new dishes..care to swap some?

                                            1. re: lollya

                                              Sorry for the interruption, but we ask everyone to share their original recipes on this board (as opposed to emailing privately), so that lurkers can benefit too. If it's an online recipe, we ask you to link to it, to avoid copyright problems. Thanks, all!

                                          2. We've done a light and Asian theme.

                                            First thing we did was a Mushroom & Tofu Soba Soup


                                            Then we made Sesame Marinated Mahi Mahi with Bok Choy And Long Beans

                                            Then Mulligatawny Soup

                                            This weekend however we're breaking away and doing "Heavy and Asian" with Okonomiyaki! :



                                            2 Replies
                                            1. re: Dommy

                                              Could I have the recipe for the Mushroom & Tofu Soba Soup? Looks great!

                                              1. re: farmersdaughter

                                                Actually, it was an experiment in Trader Joes Sesame Ginger Broth. I wrote a post about it here:



                                            2. I'm tired of cooking all day, so I do very simple things in January: grain salads, quick pastas, sauteed chicken breasts or fish. We're off tomorrow for Florida, where I won't have to cook at all. Visions of seafood are dancing in my head!

                                              1. I've been looking forward to getting back into cooking after being sick most of December with awful colds then the onslaught of the holiday season. So I started the year with a vengeance!

                                                Jan 1 I made pork braised in milk from my new Bittman (Best Recipes in the World). I've been meaning to try this technique and it was luscious!

                                                Jan 2 I made lentils with garlic mushrooms from Maida Heatter's World Vegetarian. Made it with black "caviar" lentils. The house smelled wonderful and we ate it all up.

                                                Jan 3 I made faux stuffed cabbage - a recipe from my pressure cooker cookbook using 2 lbs of meat made into meatballs, a head of cabbage, onion, a lge can of tomatoes... all layered in the pressure cooker and cooked for 3 minutes. The recipe said it served 4... more like 6 or 8! We had leftovers last night and will likely finish it up tonight. It was even better after overnight in the fridge.

                                                Now I need to figure out what to make this weekend....

                                                1. Lynne Rossetto Kasper had a recipe for Smoked Turkey Enchiladas in her Splendid Table newsletter a few weeks ago. We had a lot of leftover smoked turkey from Christmas that I threw in the freezer, so that's what I'm making this weekend.

                                                  1. Last night, Peruano Beans over Brown Rice, guacamole with chips followed by left-over Raspberry Cobbler.
                                                    Tonight, Julia Child's French Onion Soup followed by left-over Tres Leches Cake.